The Hungry Canary

Adapted from Ideals Family Cookbook · Mrs. Bradford Williams

Pheasant in Gourmet Sauce

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Ingredients

  • 2 pheasants, cut into serving pieces
  • ½ cup sorghum flour (original: flour)
  • 1 tsp salt
  • 1 tsp paprika
  • ⅛ tsp pepper
  • ⅛ tsp sweet basil
  • ¼ cup shortening
  • 1 garlic clove, crushed
  • ¼ cup chopped olives
  • ½ cup water, plus more if needed
  • ½ tsp Worcestershire sauce (original), or ¼ tsp coconut aminos plus ¼ tsp apple cider vinegar
  • ½ cup white cooking wine

Directions

  1. Inspect the pheasant carefully for feathers and shot fragments; pat dry and cut into serving portions.
  2. Combine sorghum flour, salt, paprika, pepper and basil. Coat pheasant pieces lightly with the seasoned flour.
  3. Heat shortening in a heavy skillet and brown the pheasant on all sides.
  4. Add garlic, chopped olives, water and either the original Worcestershire sauce or its coconut-aminos-and-vinegar alternative. Cover and gently simmer for 45 minutes.
  5. Turn the pheasant pieces, add white cooking wine, cover again and simmer a further 45 minutes, or longer until tender and fully cooked to 165°F. Add water if more sauce is wanted.

Original source

“Pheasant in Gourmet Sauce,” contributed by Mrs. Bradford Williams to the Ideals Family Cookbook, Game section. The recipe calls for two pheasants, wheat flour, salt, paprika, pepper, sweet basil, shortening, garlic, olives, water, Worcestershire sauce and white cooking wine. The pheasant is browned, simmered 45 minutes, turned and cooked a further 45 minutes after adding wine.

Hungry Canary substitutions

Replace the original ½ cup wheat flour with sorghum flour for dredging. The original ½ teaspoon Worcestershire sauce may instead be made with ¼ teaspoon coconut aminos plus ¼ teaspoon apple cider vinegar. Paprika is retained from the original; omit it if avoiding nightshades. Both original and alternative Worcestershire measurements are documented.